Roasted Greek Potatoes Are a Bright and Lemon-Fresh Side


Fried, roasted, baked, or boiled—we've never met a spud we didn't adore, including these heavenly Greek lemon potatoes! Zippy lemon and fresh herbs lighten up an otherwise indulgent , making it a scrumptious for .

The secret to this is in the sauce. The potatoes absorb all the lemony, herb-infused broth as they roast resulting in a texture that is all together pillowy, crisp, and oh so delicious. Just be sure to use a rimmed baking sheet so the juices don't drip onto the bottom of the oven. Serve these easy potatoes with any family dinner or for ! They pair perfectly with a big and all your other favorite 


Can I use any type of potato?

There are many different : starchier varieties like Russet potatoes best used for frying and baking and waxy potatoes like red and fingerling potatoes that are great for boiling or mashing. For roasted potatoes, we like Yukon Gold potatoes because they fall right between starchy and waxy. Plus, Yukon Golds have thin skin that gets nice and crispy in the oven!

How should you cut the potatoes for roasting?

While you could cut the potatoes into 1-inch cubes, 1-inch wedges are even easier to slice up. Plus, the wedges allow plenty of surface area to soak up all that lemony broth.


What's most important here, though, is that the potatoes are cut into equal-sized pieces so they cook evenly. 

Should you peel the potatoes for Greek lemon potatoes?

This is all about personal preference: If you're not a fan of potato skins, feel free to peel them off before wedging the potatoes. However, this extra step is not necessary! The skin gets tender and slightly crisp when these spuds are roasted, so it's perfectly fine to leave the skin attached.

Should I boil my potatoes before roasting them?

Some cooks swear by this method to create the ideal texture from the inside out, but in this instance, it's not necessary.


These potatoes roast in a shallow pool of lemony broth that results in wedges that are soft and creamy on the inside with a slightly crispy exterior.

Can I switch up the herbs?

Be our guest! Roasting the potatoes with rosemary or thyme would complement the lemony flavor perfectly. Otherwise, top the finished dish with fresh parsley or chopped dill.

1/3 c.

 fresh lemon juice (from about 2 large lemons)

1/3 c.

low-sodium chicken broth

1/4 c.

olive oil

1 1/2 tsp.

kosher salt, plus more to taste

1/2 tsp.

garlic powder

Black pepper, to taste

3 tbsp.

fresh oregano leaves, roughly chopped

2 1/2 lb.

medium Yukon Gold potatoes, cut into 1-inch wedges


Step  1 Position a rack in the lower third of the oven and preheat to 425°F.  Step  2 In a liquid measuring cup, whisk together the lemon juice, chicken broth, oil, salt, garlic powder, a few grinds of pepper, and two-thirds of the chopped oregano. Spread the potatoes on a heavy-duty rimmed baking sheet, then pour the dressing on top and toss well to coat. Step  3 Roast the potatoes on the lower oven rack until they're almost tender and the pan juices are bubbling and mostly absorbed, 30 minutes. Toss, then continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more. Toss again, then sprinkle with the remaining oregano and season with salt.


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